Sauté the onion and garlic in the oil until soft and fragrant. Set aside.
Peel and chop the avocado. Purée in a blender or food processor with the onion and garlic mixture, the lime juice, and the sherry.
Add chicken broth and hot sauce. Process until blended. Pour into a large serving bowl and add the chopped cilantro and milk. (Use more or less to achieve desired consistency.)
Add salt to taste and chill for 2 to 3 hours before serving.
Garnish with more chopped cilantro.
Calories: 125 calories, Carbohydrates: 9 g, Protein: 4 g, Fat: 9 g, Saturated Fat: 1.5 g, Cholesterol: 5 mg, Sodium: 50 mg, Fiber: 3 g
Exchanges per serving: 1/2 carbohydrate, 1 fat.
Image and recipe provided courtesy of Charles Mattocks.